Loading

Baked Potato Soup 14 Recipe

Ingredients
  • 6 russet potatoes, peeled and cut into 1/2 inch cubes (3 3/4 pounds) (large)
  • 1 onion, chopped (1 1/2 cup) (large)
  • 3 cans chicken broth with roasted garlic (14 ounce cans)
  • 1/4 cup butter
  • 2 1/2 teaspoons salt
  • 1 1/4 teaspoons freshly ground pepper
  • 1 cup whipping cream or Half-and-Half
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 package sour cream (8 ounce pkg)
  • 4 slices bacon, cooked and crumbled
Directions
Combine first 6 ingredients in a 5 quart slow cooker.

Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender.

Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese, and chives. Top with sour cream, if desired, and sprinkle with bacon and Cheddar Cheese before serving.

Similar Recipes
Creamy Potato Soup with Bacon Croutons
BACON CROUTONS
bacon
bay leaves
ground black pepper
homemade
Cheesy Potato Casserole
black pepper
butter
can cream of celery soup
can cream of chicken soup
cheddar cheese
Split Pea and Ham Soup
bay leaf
carrots
celery
diced ham
garlic powder
Loading

Baked Potato Soup 14 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com